| Baked Cheese Grits |
|---|
5 c lightly salted water
1 c hominy grits
2½ c grated sharp Cheddar
½ c butter, softened |
3 eggs, lightly beaten
1 T Worcestershire
salt to taste
cayenne to taste |
Bring water to boil; sprinkle in hominy, stirring. Simmer covered, stirring occasionally, five minutes or until thick.
Remove from heat; cool 10 minutes. Stir in rest of ingredients; pour into buttered 2-qt casserole. Bake 350° one
hour or until puffed and brown.
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| Garlic Mashed Potatoes |
1 c chopped onion
6 T butter
4-6 cloves garlic, chopped |
2½ lbs potatoes
light cream
salt and pepper |
|
Saute onion in butter until very soft; add garlic. Cook a minute or two longer; keep warm. Peel and chop potatoes; cook
in rapidly boiling water until soft (do not overcook). Purée onion and garlic mixture; add to
potatoes. Mash with enough cream for desired consistency; season.
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| Herbed Potatoes in Olive Oil |
2½ lbs baking potatoes
2-3 oz olive oil
2 t minced parsley |
2 T minced chives
1 clove garlic, minced
salt and pepper to taste |
Soak sliced potatoes in cold water to cover five minutes, changing water once. Mix rest of ingredients in large bowl.
Drain and dry potatoes; add to bowl, coating well. Spread in 12"×14" baking dish; bake 350° one hour or until
edges are golden brown.
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| Scalloped Potatoes |
4 large baking potatoes
¼ c butter
½ c Cheddar cheese, grated
1 c minced onion
½ c minced parsley
1 T salt |
1 t pepper
1 t savory
paprika
milk
light cream
|
|
Soak thinly sliced peeled potatoes in cold water to cover five minutes, changing water once. Drain and dry. Place layer
in buttered 12"×8"×2" baking dish; dot with butter. Sprinkle with next seven ingredients. Create three more
layers; saving ¼ c cheese for top. Pour in mixture of milk and cream to cover (about 2½ cups). Bake 450°
10 minutes. Reduce heat to 350°; sprinkle on remaining cheese. Bake two more hours or until tender.
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| Spicy Fried Potatoes |
1 T olive oil
2 T butter
1 clove garlic, minced
4 medium potatoes
¼ t turmeric |
¼ t cumin
¼ t cayenne
½ t salt
pepper to taste
|
|
Heat first two ingredients in large skillet over medium heat. Mix and add all other ingredients. Saute covered 20-25
minutes or until potatoes are tender and lightly browned. Yields four servings.
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| Twice-cooked Potatoes with Rosemary and Garlic |
|---|
3 lbs small new potatoes
2 T kosher salt
4 T olive oil |
salt and pepper to taste
one 4" sprig rosemary
2 cloves garlic, minced |
Clean potatoes; place in pot with water to cover. Add salt; bring to boil. Cook until tender, approximately eight
minutes. Drain; rinse with cold water until cool enough to handle. Cut into quarters; place in heavy roasting pan.
Drizzle with 2 T olive oil; toss to coat. Season; roast 450° 30 minutes. Toss with remaining oil and rosemary
leaves; roast 10 minutes more. Toss in garlic; roast until dark golden brown, approximately 15 minutes. Yields six
servings.
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| Charleston Red Rice |
|---|
3-4 slices bacon
1 small onion, finely minced
1 pt ground peeled tomatoes
1 T sugar |
salt and pepper to taste
1 c uncooked rice
water as needed
|
Clean potatoes; place in pot with water to cover. Add salt; bring to boil. Cook until tender, approximately eight
minutes. Drain; rinse with cold water until cool enough to handle. Cut into quarters; place in heavy roasting pan.
Drizzle with 2 T olive oil; toss to coat. Season; roast 450° 30 minutes. Toss with remaining oil and rosemary
leaves; roast 10 minutes more. Toss in garlic; roast until dark golden brown, approximately 15 minutes. Yields six
servings.
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| Lemon Rice |
1 medium onion, chopped
2 cloves garlic, minced
1 T oil
4 c chicken broth |
2 c rice
3 T lemon juice
½ c chopped parsley |
Saute first two ingredients in oil in large saucepan until tender. Add next three ingredients; bring to boil. Cover;
reduce heat. Simmer 20 minutes or until liquid is absorbed. Stir in parsley. Yields eight servings.
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| Middle Eastern Rice Salad |
|---|
1½ c rice
1 large cucumber, peeled, seeded, diced
2 ripe tomatoes, diced
5-6 scallions, thinly sliced
dried red pepper flakes
3 T minced parsley |
3 T minced mint
3 T olive oil
2 T lemon juice
salt and pepper
black olives (optional) |
Steam rice, cool 20 minutes; place in mixing bowl. While rice is cooking, salt cucumber cubes. Place in colander ½
hour to drain; rinse. While rice is still warm, combine first nine ingredients; toss well. Season; garnish with olives. (Can
be molded in round bowl.)
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| Risotto |
|---|
5 c chicken broth
2 T oil
1 small onion, minced |
1½ c Arborio rice
½ c dry white wine
3 T grated Parmesan |
Bring broth to simmer. Heat oil in large heavy saucepan or skillet. Saute onion 2-3 minutes. Add rice; stir with wooden
spoon to coat evenly. Add wine; stir constantly until absorbed. Add broth, ½ cup every two minutes,stirring after
each addition. Rice should be al dente. Remove from heat; add cheese. Serve immediately. Yields four servings.
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| Taboolah |
2 c fine cracked wheat
1 c ice water
2 c minced fresh parsley
1 c minced scallions (or chives)
3 T minced fresh mint
4 medium tomatoes, chopped |
¾ c lemon juice
1 c olive oil
1 t salt
½ t pepper
1 t paprika |
Mix wheat with ice water in bowl; refrigerate one hour. Add remaining ingredients, reserving ¼ c oil; mix well.
Refrigerate again at least one hour. Just before serving, add remaining oil; mix well again. Serve with syrian bread or
pita wedges, if desired.
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